I caught a glimpse over the weekend of the Ottolenghi supplement in last Saturday’s Guardian and having not had a chance to look at anything but the picture I thought I’d try to come up with something similar based on the puy lentil tart in my book. The result was rather tasty – served with new potatoes drizzled with olive oil and lemon juice. Beautiful summer food after an evening tending to the allotment.
This makes 6
2 handfuls of puy lentils
1 pack of puff pastry – ready rolled is easiest
2 spring onions – finely sliced
1 red chili – finely chopped
Handful of coriander – finely chopped
100g feta cheese – crumbled
1 clove garlic – very finely chopped
2 tablespoons greek yogurt
salt and pepper
Salad leaves – rocket, spinach, mizuna, etc work well
Place the lentils in a pan, cover with water and bring to boil then simmer for about 20 minutes until tender but still holding their shap. Drain and allow to cool.
Cut the pastry sheet into six squares, score inside the edge to create a frame, brush with milk then bake at 180C for about 15 minutes until puffed up and browned.
Meanwhile take the other ingredients and mix well in a bowl with the puy lentils.
When the pastry is done remove from oven, top with salad leaves then a dollop of the lentil mixture